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Day 7 Lunch: Egg Salad Lettuce Wraps + Radishes

Prep Time:

5 minutes

Cook Time:

10 minutes

Serves:

1

Level:

Beginner

About the Recipe

Creamy and flavorful egg salad wrapped in crisp lettuce leaves, served alongside fresh, crunchy radish slices. This quick and satisfying low-carb lunch is rich in healthy fats and perfect for a light, refreshing meal.

Ingredients

Egg Salad:

  • 2 large hard-boiled eggs, peeled and chopped

  • 2 tablespoons mayonnaise (sugar-free, avocado oil-based preferred)

  • ½ teaspoon Dijon mustard (optional for tang)

  • ¼ teaspoon sea salt

  • ¼ teaspoon freshly ground black pepper

  • ¼ teaspoon garlic powder (optional for added flavor)

  • 1 teaspoon chopped fresh dill or parsley (optional for freshness)


Lettuce Wraps:

  • 2-3 large lettuce leaves (butter lettuce or romaine work best)

  • Pinch of sea salt (optional for extra flavor)


Side of Sliced Radishes:

  • 4-5 radishes, thinly sliced

  • Pinch of sea salt (optional for enhanced flavor)

Preparation

Prepare the Eggs:

  1. Boil the Eggs:

    • Place the eggs in a saucepan and cover with cold water.

    • Bring to a boil over medium-high heat.

    • Once boiling, reduce the heat to low and simmer for 9-10 minutes.

    • Transfer the eggs to an ice bath and let cool for 5 minutes.

  2. Peel and Chop:

    • Peel the cooled eggs and chop them into small pieces.


Prepare the Egg Salad:

  1. Mix the Ingredients:

    • In a medium bowl, add the chopped eggs, mayonnaise, Dijon mustard (if using), sea salt, black pepper, and garlic powder.

    • Stir until well combined.

  2. Add Fresh Herbs (Optional):

    • Fold in the chopped fresh dill or parsley for added brightness.


Prepare the Lettuce Wraps:

  1. Rinse and Dry Lettuce:

    • Rinse the lettuce leaves under cold water and pat dry with paper towels.

  2. Fill the Lettuce Wraps:

    • Spoon the egg salad evenly into the lettuce leaves.

    • Sprinkle with a pinch of sea salt for extra flavor, if desired.


Prepare the Side of Sliced Radishes:

  1. Slice the Radishes:

    • Wash and trim the ends of the radishes.

    • Slice them thinly for a crisp, fresh side.

  2. Optional Seasoning:

    • Lightly sprinkle with sea salt for added flavor.


Assemble and Serve:

  1. Plate the Lettuce Wraps and Radishes:

    • Arrange the lettuce wraps on a plate.

    • Add the sliced radishes on the side.

  2. Optional Garnish:

    • Garnish the egg salad with extra fresh herbs or a sprinkle of paprika for added color.


Tips to Make It Even Easier:

  • Use Pre-Boiled Eggs: Save time by using pre-boiled eggs from the store or batch-cook hard-boiled eggs in advance.

  • Make Egg Salad Ahead: Prepare the egg salad the night before and store in the fridge for up to 3 days.

  • Chop Ingredients in Advance: Pre-chop radishes and store in a sealed container for quick assembly.

  • Double the Recipe for Meal Prep: Make a larger batch of egg salad and store in the fridge for easy grab-and-go lunches.

  • Use Pre-Washed Lettuce: Go for pre-washed lettuce leaves to save prep time.


Quick and Simple Flavor Boost Options (Optional):

  • Add Avocado for Creaminess: Add sliced avocado to the lettuce wraps for a creamier texture.

  • Top with Crumbled Bacon: Sprinkle crispy crumbled bacon on top of the egg salad for extra crunch.

  • Spicy Kick with Paprika: Add a sprinkle of smoked paprika or cayenne pepper for extra heat.

  • Capers for Tang: Add 1 teaspoon of capers for a tangy, briny burst of flavor.

  • Dill Pickle Relish for Zing: Mix 1 teaspoon of sugar-free dill pickle relish into the egg salad for added tang.

  • Parmesan on Radishes: Lightly sprinkle grated Parmesan over the sliced radishes for a savory twist.


Recipes Created by BloodSugarChef.com

Meal Plan by American Diabetes Society

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